Sweet and Sour Borscht Shooters

Sweet and Sour Borscht Shooters

Lillian Julow 0

"This is the classic sweet and sour summer beet soup served as a shooter any time of the year. You can add a little vodka to it if you like, but I usually leave it out. The piquant taste is enough for us. Fix a tray of shooters at once so people can just help themselves."
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3 h 20 m servings 32 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 32 kcal
  • 2%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 4.9g
  • 2%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Place beets and their juices, 3/4 cup vegetable broth, 1/2 cup sour cream, lemon juice, and sugar into a blender. Blend until smooth; thin with more vegetable broth, if desired. Taste and season with salt as needed.
  2. Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
  3. Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.



Delicious! These will be a dinner party soup course staple at the LTH house. I love that they are makeaheadable and delicious, to boot. I enjoy the shooter presentation and am looking forward ...